• 16 pieces veal scallopini, pounded thin
  • 2 cloves garlic, sliced
  • 1 1/4 teaspoons thyme
  • Olive oil
  • 1/2 cup beef stock
  • 1 pound mozzarella cheese, thinly sliced
  • Salt
  • Pepper
  • 1 1/2 cups white wine
  • 1/4 bay leaf
  • Small pinch rosemary
  • 8 paper-thin slices prosciutto (or any lean raw ham or Canadian bacon)
  • 3 packages frozen chopped spinach, cooked with a tablespoon or 2 of butter, drained and then pressed dry
  • Directions

    Pound the scallopini, season with pepper and soak overnight in a marinade made of white wine, garlic, bay leaf, thyme and rosemary. Drain, reserving marinade. Dry each piece of veal thoroughly (they will not brown if wet). Heat olive oil and brown the veal a few pieces at a time, adding oil as you need it. Set veal aside and brown ham. Set ham aside. In the same frying pan, reduce the strained marinade and the beef stock until slightly thick, scraping the pan. In a casserole, arrange 1 layer of veal slices and top each with a slice of cheese. Cover with the spinach, salt and pepper, then cheese. Now the ham; another layer of cheese and finally the rest of the veal. Pour marinade sauce over and put a bit more cheese on top. It may now wait until about an hour before baking and serving. Bake uncovered at 325 degrees for 1 hour.

    Serves 8

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